Papers mentioning wild rice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Rice is a key food crop worldwide, but its yield and quality are severely constrained by insect pests. As environmental and regulatory restrictions on chemical pesticides grow, dev... Read full abstract on PubMed →
Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this re... Read full abstract on PubMed →
Tribute rice, recognized for its unique quality and aroma, served as an imperial staple in ancient China. Many varieties of tribute rice are still preserved after hundreds of years... Read full abstract on PubMed →
Fruit yield and quality improvement are challenges for researchers and farmers. This study reveals that the main fruit traits of blueberry (<i>Vaccinium ashei</i> 'Bluegem') were s... Read full abstract on PubMed →
Chittimuthyalu, a rice landrace from Southern India, is known for its pleasant aroma, rich nutritive value, and excellent cooking qualities. However, it has a poor plant type (tall... Read full abstract on PubMed →
The abounding variations in wild rice provided potential reservoirs of beneficial genes for rice breeding. Maintaining stable and high yields under environmental stresses is a long... Read full abstract on PubMed →
Zinc (Zn) deficiency, caused by inadequate Zn intake in the human diet, has serious health implications. Rice (Oryza sativa) is the staple food in regions with a high incidence of... Read full abstract on PubMed →
Edible insects play an important role in human health and food security. Among those, the Giant water bug, <i>Lethocerus indicus</i> (Lep.& Ser.) is a widely used edible insect kno... Read full abstract on PubMed →
Yield in rice is determined mainly by panicle architecture. Using map-based cloning, we identified an R2R3 MYB transcription factor REGULATOR OF GRAIN NUMBER1 (RGN1) affecting grai... Read full abstract on PubMed →
Rice is pivotal pyramid of about half of the world population. Bearing small genome size and worldwide utmost food crop rice has been known as ideal cereal crop for genome research... Read full abstract on PubMed →
The composition and nutritional properties of rice are the product of the expression of genes in the developing seed. RNA-Seq was used to investigate the level of gene expression a... Read full abstract on PubMed →
The intensive application of inorganic nitrogen underlies marked increases in crop production, but imposes detrimental effects on ecosystems1,2: it is therefore crucial for future... Read full abstract on PubMed →
Cultivated rice varieties are all diploid, and polyploidization of rice has long been desired because of its advantages in genome buffering, vigorousness, and environmental robustn... Read full abstract on PubMed →
Zizania latifolia (tribe Oryzeae Dum., subfamily Oryzoideae Care, family Gramineae) is native to East Asian countries. The seeds of Z. latifolia (Chinese wild rice) have been consu... Read full abstract on PubMed →
Genetically engineered (GE) rice endogenous epsps (5-enolpyruvoylshikimate-3-phosphate synthase) gene overexpressing EPSPS can increase glyphosate herbicide-resistance of cultivate... Read full abstract on PubMed →
Wild rice (Zizania spp.) seems to have originated in North America and then dispersed into Eastern Asia and other parts of the world. Nutritional analysis shows that wild rice is r... Read full abstract on PubMed →
Vitexin and isovitexin are dietary flavonoids widely distributed in food and medicinal plants. They have attracted increasing attention owing to their diverse pharmacological activ... Read full abstract on PubMed →
Over the past few years, there has been a gradual increase in the incidence of cancer, affecting individuals at younger ages. With its refractory nature and substantial fatality ra... Read full abstract on PubMed →
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the stu... Read full abstract on PubMed →
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.